Crock Pot Birria Tacos: Dive Into Flavorful Comfort Food

Experience the bold flavors of Crock Pot Birria Tacos, a delightful celebration of authentic Mexican cuisine.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 6 tacos

Course: Dinner

Cuisine: Mexican

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beef

3 pounds Boneless Chuck Roast or substitute with pork shoulder for different flavor
2 tablespoons Avocado Oil or any neutral oil
to taste teaspoon Coarse Ground Salt
to taste teaspoon Fresh Ground Pepper

For the Spice Mixture

4 pieces Dried Guajillo Chiles or substitute with ancho peppers
2 pieces Chipotle Chilis in Adobo adjust to taste
1 tablespoon Ground Cumin
1 tablespoon Dried Oregano
1 tablespoon Smoked Paprika
1 teaspoon Ground Coriander
1 tablespoon Fresh Grated Ginger
1 piece Cinnamon Stick
2 pieces Dry Bay Leaves

For the Cooking Liquid

4 cups Beef Stock or chicken stock
2 tablespoons Tomato Paste
14.5 ounces Fire Roasted Diced Tomatoes
1 tablespoon Organic Apple Cider Vinegar or lime juice

For the Aromatics

1 piece Red Onion or yellow onion
4 cloves Garlic

For the Tacos

12 pieces Corn or Flour Tortillas
to taste Lime Wedges
to taste Fresh Cilantro
to taste Diced Onion
to taste Shredded Oaxacan Cheese

Equipment

Crockpot
skillet
High-powered blender

Method

Step-by-Step Instructions

Sear the Beef: Heat a skillet over medium-high heat with avocado oil. Season the chuck roast and sear for 5-6 minutes per side.
Combine Ingredients in Crockpot: Transfer the beef to the crockpot, sauté onion and garlic, then add to the crockpot along with all other ingredients.
Cook: Cover the crockpot and cook on low for 8 hours until the beef is fork-tender.
Shred Beef: Remove beef and shred with forks, discarding cinnamon stick and bay leaves.
Blend Liquids: Blend the cooking liquid until smooth, letting it cool slightly before blending.
Combine Beef with Sauce: Return blended sauce to crockpot with shredded beef and stir to combine.
Prepare Tacos: Briefly dip tortillas in the consome, fill with beef and toppings, then fry until crispy.
Serve: Transfer tacos to plates, serve with lime wedges and more consome on the side.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 35gProtein: 20gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 15mg

Notes

Making a larger batch is recommended as these tacos freeze wonderfully.

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